Massimiliano Prete, origins from Salento, Piedmontese by adoption, a long journey between pizza and pastry, with to his credit a gourmet pizza place in downtown Turin (Sestogusto) and a leavened production laboratory in Saluzzo (CN) (Massimiliano Prete Lab). He has been consecrated by the main guides among the best Italian leavened pizzas thanks to his gastronomic pizzas, the result of continuous research and experimentation, which give life to light, balanced and exciting doughs, garnished with careful and original combinations, and to his daily and seasonal leavened products, made with mother yeast and his self-produced evolutionary wheat.
Awarded by 50 Top Pizza as the best dessert menu, 17th Italy and 36th World, he is a lecturer and consultant at Italy's most prestigious culinary institutions and has collaborated with chefs of national and international stature.
He sums up his philosophy in 3 words: Patience. Precision. Poetry.
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